• 2 tbsp vegetable oil
  • 40 g plain flour
  • 1 medium British free-range egg, beaten
  • 50 ml semi-skimmed milk
  • 1 tbsp horseradish
  • 2 slices topside beef, torn into pieces
  • 1 handful watercress, to garnish


  1. 1

    Preheat the oven to 220ºC, fan 200ºC, gas 7. Pour ½ teaspoon oil into each hole of a 12-hole non-stick mini muffin tin and place in the oven to heat through.

  2. 2

    Meanwhile, sift the flour and a pinch of salt into a medium bowl and make a well in the centre. Beat in the eggs until smooth, then gradually add the milk, beating until the mixture has no lumps.

  3. 3

    Remove the mini muffin tin from the oven and carefully add ½ tablespoon of the batter into the compartments. Cook in the oven for 15 minutes, until the puddings have risen and are golden in colour. Leave to cool on a wire rack.

  4. 4

    Fill each mini Yorkshire pudding with a couple of pieces beef and a little horseradish. Season with black pepper and garnish each with a small sprig of watercress.

Nutritional Details

Each serving provides
  • Energy 180kj 43kcal 2%
  • Fat 2.7g 4%
  • Saturates 0.4g 2%
  • Sugars 0.1g <1%
  • Salt 0.1g 2%

% of the Reference Intakes

Typical values per 100g: Energy 955kj/228kcal

Each serving provides

2.5g carbohydrate 0.2g fibre 2.2g protein

Also in these Scrapbooks

Back to top